CookEat Recipe
Cucumber Purée
Cucumber Purée Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2041. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Printed “PUR£E” normalized to English Cucumber Purée; source heading preserved verbatim. Broth identity unnumbered, selected product recorded. Limites : Cucumber mass, drained recovery, dome stability, actual heart count per slice and clarified-butter uptake remain unmeasured. Six bread slices are starting inputs, not six measured croutons or diners.
Method
Steps
Step 1
Peel FOUR medium ripe cucumbers, quarter them and remove the spongy parts. Put in a saucepan with 473 mL plain ready-to-use VEGETABLE broth and HALF teaspoon salt. Cover and boil for the THIRTY-minute guide. Drain THOROUGHLY, discarding the broth, and press the cucumber flesh through a wire sieve.
Step 2
Beat ONE tablespoon melted butter with ONE AND A HALF tablespoons flour for HALF a minute. Add 118 mL cream and stir sharply until boiling. Add the sieved cucumber, THREE saltspoons salt, ONE saltspoon cayenne and the SEPARATE 14 g butter; stir over heat FIVE minutes until the flour is cooked. Dress on a vegetable dish and smooth both sides into a dome.
Step 3
Prepare No 90 ONCE: trim SIX thin sandwich-bread slices and cut small hearts. Place in one layer on a clean food-safe baking sheet and drip with a LITTLE clarified butter, amount unspecified. Brown in a preheated hot oven for the FOUR-minute guide, watching closely until golden. Arrange SIX selected browned hearts around the cucumber dome; retain extra hearts separately.
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